The comments on this web page
are how I feel about things. Sometimes you might like what I have to
say and sometime you might disagree with me. The picture on the right is me and if you look close you might
be able to see that I'm cooking outdoors and I have a glass of beer next
to the cooker. That was me six years ago. I cooked out a lot
and drank a lot of beer back then.

I will be submitting my
comments here from time to time. I have no real schedule planned at
this this time. If you want to comment about what I have written please
email me at ray@rbjb.com. I will
publish some of your comments on this web page. So don't email me
anything you don't want made public. Your comments can include not
only what I write here but anything you want to say about any of my web
pages. Please give your name, city and state that you live in.

This is a first for me. I
have never written a book review in my life but I feel compelled to do so now.
I first heard about this book in the Kansas City Star's "Star Magazine" that
came out June 3, 2001. There was an article in it called "Pioneers of Q" by
Doug Worgul. It was really interesting. I saved this article because I wanted
to talk to Doug about doing a piece for the new edition of
The Kansas City Bar B Q Connection web page. This was one of my first web
pages and it is grossly out of date and I have finally started the new edition.
Then a couple of days later I was talking to Carolyn Wells of the Kansas City
Barbeque Society and she was praising this book. So a few days ago I got my
copy of the book and the companion video.

When I opened the package
and saw the book for the first time I was disappointed. I really didn't like
the cover and I thought the book should be thicker. Now I am sure a lot of
people will love the cover. However, in my case, I really shouldn't judge a
book by it cover. Once I opened up the book I knew that my first impression was
wrong and there was plenty of content there. After reading the book it has
become one of my prized possessions. The book is printed beautifully and loaded
with some great pictures. The content of this book is well organized. It takes
you from the early beginnings of BBQ to BBQ today. The journey is fun and very
interesting.

You will find many names
mentioned that will instantly be familiar to the people who frequent the
BBQ Forum. I was impressed by the list of names listed in the
acknowledgments that the author says: "without whose reporting, hard work and
dedication I could not have completed this book." These are big names in BBQ he
mentions and he even gave a special thanks to
Fast Eddy for his lead on the "Smoky" Joe Armato story and more. So I knew
the author had done his homework.

This is a must buy for
anyone really interested in BBQ. Sure the book is about Kansas City Barbecue,
but it's more that that, its about barbecue. Anyone in any part of the country
should enjoy owning and reading this book.

I guarantee you one thing
the book will make you hungry. The pictures and information about a lot of the
restaurants in Kansas City will get to you. If you are from Kansas City you
will be proud and hungry. If you live somewhere other than Kansas City you will
be hungry and want to go there.

Review by Ray Basso

Cooking Barbecue Kansas City Style
the video companion to the Kansas City Star Book
"The Grand Barbecue"
By Doug Worgul

This Video is very
interesting. It's billed as: "This video will show you how to get that great KC
taste right in your own back yard." Featured in the video you will find
Jeff Stehney and Charlie Podrebarac. If you are new to BBQ you will really
enjoy this video. If you have been around for a while you might pick up some
tips. I found a couple of ideas I have never heard of watching the video. If
you have ever thought about making video yourself you should buy this one and
study it.

The video is really well
put together. It's clear that the video was made by professionals that know
what they are doing. I enjoyed watching it and I will watch it again in the
future. The information for the most part is basic but good. It would make a
great gift for your collection or to give someone else. It would be great for
someone who is new to real BBQ.

There was one scene in this
video, that I have not recovered from, after watching it. Jeff Stehney, who is
a great cook, does something I still twitch about when I think of it. Jeff is
such a good cook that every time I am in the neighborhood of his restaurant I
have to stop in and buy some chicken or his great pulled pork sandwich. In this
video he starts the fires in the smokers with charcoal starter fluid. He says
it's OK and has done it many times.

My neighbors on either side
of me start their charcoal with starter fluid. I can smell that stuff burning
all the time they are cooking. After watching the video I think I can smell
that stuff burning right now.